Secret Recipe Club

This past weekend I attended one of my childhood best friend’s wedding.

I actually grew up with both the bride and groom and know their families pretty well.

I was a bit nervous going into it because I hadn’t seen these people in about 8 years.

However, it turned out awesome…like one big high school reunion.

It was so great to see everyone and dance the night away.

Yo, let’s talk about food.

It’s Secret Recipe Club Monday.

This month’s recipe comes from Kara, the lovely wife, mother, and voice behind the blog, Happy Go Lucky.

I have been trying to find extra ways to incorporate protein into my diet, so when I saw Kara’s recipe for Peanut Butter and Banana Protein Pancakes…I was sold!

I mean, hello…peanut butter + banana.

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You can’t go wrong.

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Plus, they have protein!

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Plus, they are super healthy!

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Mhhhhhhhm.

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Plus, if you are a weirdo and just don’t like peanut butter or you are allergic to peanut butter…

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you can always use your favorite nut or seed butter.

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Pancakes all day every day.

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Breakfast

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of

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champions

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Boom!

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🙂

 

5.0 from 1 reviews
Peanut Butter & Banana Protein Pancakes
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fluffy pancakes sweetened w/ banana, stuffed w/ peanut butter, and packed w/ cottage cheese for added protein! Gluten-free.
Ingredients
  • 1 large, very ripe banana
  • 1 c. gluten-free rolled oats
  • 1 c. cottage cheese
  • ½ c. egg whites
  • 4 T. peanut butter
  • 2 t. ground cinnamon
Instructions
  1. Mix all ingredients in a blender until smooth.
  2. Grease a large, non-stick skillet with cooking spray and place over medium heat on the stove.
  3. Flip pancakes over when the edges are cooked and the tops are covered with bubbles.
  4. Serve warm topped with extra peanut butter and sliced banana.

MANGIA!!!

Birthday’s and Pancakes.

I love pancakes.

They are great on any day of the week.

Especially on birthdays.

You should treat your birthday like a national holiday.

It should feel like Christmas.

It should be a day where you sleep in until noon and have your significant other (or your mom 🙂 ) make you breakfast in bed.

Oh, and it better be pancakes.

Because pancakes and birthdays go together like peanut butter & jelly.

Well, at least in my family they do.

Today is my baby seester’s birthday.

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Well, she’s not really a baby anymore being that she is now 24 years young, but you get me.

For as long as I can remember, breakfast was the most important part of any birthday we celebrated in my immediate family.

It all began when my dad started making my seester and I pancakes for our birthday breakfast.

I remember that they were of the Krusteaz buttermilk variety.

But hey, it was the thought that counted.

Or ya know, they could have totally been from scratch and I could be underestimating my dad’s pancaking skills right now.

He has some serious pancake skills.

He is just a bad-ass cook in general.

He would serve us up a stack of pancakes so fluffy and piled high that I couldn’t see what was behind them on the kitchen table.

They were so delicious.

I drowned mine in butter and Aunt Jemima’s pancake syrup.

Because high fructose corn syrup was a staple back then. 😉

My seester and I were enamored by the fact that we could blow out a candle placed diligently in our stack of pancakes.

Who needs a birthday cake when you have birthday pancakes?

My seester’s favorite cake is strawberry cream cake.

So, I smash banged her birthday cake + pancakes into one.

How do you like them apples, eh?

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It all starts with those fluffy little vanilla pancakes up there.

But then comes this creamy, dreamy, strawberry sauce.

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Say what?

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Oh yes.

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I just put your pancakes on a whole notha’ level.

IMG_3897Mhhhhhm.

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Now that is what I am talking about.

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These are birthday pancakes at their best.

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Blow out your candles, sissy!

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Make a wish!

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Happy Birthday SEESTER!

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I LOVE YOU!

5.0 from 1 reviews
Vanilla Birthday Pancakes w/ Strawberry Sauce
Author: 
Recipe type: Breakfast, Brunch, Pancakes
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Fluffy, vanilla pancakes topped w/ a creamy strawberry sauce. Gluten-free, paleo, nut-free, refined sugar-free.
Ingredients
  • For the pancakes:
  • ¼ c. + 1 t. coconut flour
  • ½ t. baking powder
  • 1 T. granulated stevia
  • ½ c. liquid egg whites
  • ½ c. light coconut milk
  • 1 t. pure Mexican vanilla extract
  • For the strawberry sauce:
  • ½ c. + 2 T. coconut cream, i.e. the cream at the top of the can of full-fat coconut milk, you can also buy cans of coconut cream
  • 5 strawberries, hulled, and sliced in half
  • 2 t. pure maple syrup
Instructions
  1. Heat a large non-stick skillet over medium heat and grease with cooking spray.
  2. In a large mixing bowl, combine the coconut flour, baking powder, and stevia.
  3. Stir in the egg whites, coconut milk, and vanilla until a even batter begins to form.
  4. Place the batter by two tablespoons full onto the skillet.
  5. Cook the pancake for 2-3 minutes on one side, then flip and cook for an additional 2-3 minutes or until lightly golden.
  6. Plate the pancakes and repeat with the remaining batter.
  7. For the sauce, place all of the ingredients into a small food processor and blend until smooth.
  8. Pour the sauce over the stack of pancakes and devour!
Notes
If using full-fat coconut milk, make sure that you chill the coconut milk in the can, upside down, overnight. That way, when you open the can, the coconut cream will be on top and be thick and creamy.

MANGIA!!!

Secret Recipe Club

Yo!

It’s Monday.

We all dread it.

Buttttttt…not today 🙂

Because today, well, today is the best Monday of the month.

Secret Recipe Club Monday.

Duh.

Let’s get down to business.

I cannot tell you how stoked I was to learn that my secret blogger for this month was Christina, the voice behind Mele Cotte.

I have been following her blog for sometime and absolutely love it.

Plus, Christina is Italian, just like me, so ya know, we have a connection. 😉

Christina grew up in the Boston area and was influenced by a host of experienced Italian cooks in her family.

BONUS!

Like Christina, I too have a slew of self-taught Italian cooks in my family. So, when I picture her family, all I see is my grandmother in the kitchen w/ a wooden spoon, standing over the stove, tasting her pasta sauce.

Oh, and I picture a ton of loud mouths talking screaming across the table with conversation and big appetites.

That’s just Italian families.

Well, at least mine 🙂

Christina also has her pastry certification from The Art Institute in Atlanta, so she is pretty brilliant too!

You can definitely tell that Chris has some serious cooking/baking chops by her scrumptious looking extensive recipe index.

Plus, she has tons of gluten-free recipes like this tasty looking Sweet Potato Nut Bread.

Oh, and seriously, just look at these Mini Tiramisu Cups…so freaking adorable.

While I have a terrible sweet tooth, I was craving breakfast.

Surprise, surprise.

 Since it is starting to get a little cooler outside, I needed something warm, cozy, and fluffy.

Enter Chris’ Pumpkin Pie Pancakes.

Because I have bombarded you with pumpkin pie pancakes before on my blog, I decided to go a different route.

Instead, I used sweet potato.

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So, these are now Sweet Potato Pie Pancakes.

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Oh my ba-jeezus.

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I think my dad said it best: “Chels, these pancakes are off the chain!”

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Ummmmmm…psh, ya they are.

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Thank you soooooo much for the recipe inspiration Christina!

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These will be my new go to pancakes for the fall most definitely! 🙂

Sweet Potato Pie Pancakes
Author: 
Recipe type: Breakfast, Pancakes
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Light, fluffy, pancakes w/ sweet potato for the perfect fall breakfast. Paleo, gluten-free, refined sugar-free, and nut free! 🙂
Ingredients
  • 1 small sweet potato
  • 1 c. unsweetened coconut milk, the kind in the carton, not in a can
  • 1 c. egg white substitute, or 4 large eggs
  • 2 t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. salt
  • 1 t. ground cinnamon
  • 1 t. pumpkin pie spice
  • 1 t. baking powder
  • 3 T. granulated Stevia
  • maple syrup, coconut butter, etc., for serving
Instructions
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place the sweet potato on the baking sheet and roast until the sweet potato can be easily pierced w/ a knife, about 1 hour.
  3. Let the sweet potato cool completely and then scoop out the flesh, discarding the skin.
  4. place the sweet potato flesh in a large mixing bowl and mash.
  5. Add the coconut milk, eggs, and vanilla and mix until combined.
  6. Stir in the coconut flour, salt, cinnamon, pumpkin pie spice, baking powder, and stevia.
  7. Heat a large non-stick skillet over medium heat.
  8. Grease the skillet w/ cooking spray.
  9. Drop the batter by rounded tablespoons into the skillet.
  10. Let the pancakes cook for about 2-3 minutes on one side, then flip and let cook an additional 2-3 minutes on the other side.
  11. Transfer the pancakes to a plate to cool while you finish the rest.
  12. Serve the pancakes warm, drizzled w/ maple syrup and/or melted coconut butter 🙂

 

Nutritional Facts (1/12th of recipe/per pancake): Calories: 43, Total Fat: 1g, Sodium: 155mg, Potassium: 71mg, Total Carb: 5g, Dietary Fiber: 2g, Sugars: 1g, Protein: 3g

MANGIA!!!

 

 

Daydreamer.

Y’all.

It’s Friday.

Go crazy.

Let’s.

Do this.

Chances are you have a super big meeting with a “big guy” from your company, who ironically isn’t a big guy at all, but a 4’2 man in his late 50’s who has an ego the size of Jupiter and speaks 5 different languages, all of which you can’t understand.

Buttttt…you don’t care.

Your mind is fixiated on Friday’s after-work special…Margaritas, Tex-Mex, and Bravo re-runs of Real Housewives of anything.

Orrrrr maybe you skipped Friday’s shenanigans and drifted off into Saturday morning.

Which involves pancakes.

Duh.

Only good things begin with cinnamon.

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Then we add some fairy dust

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a.k.a. coconut sugar.

These are magical pancakes.

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You knew that coconut was coming, right?

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You should know me by now 😉

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My life is nothing without coconut.

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Please tell me you understand.

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Okay, good…I was afraid I was going to have to check you off my bff list.

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Y’all…you must get up close and personal with these pancakes.

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They are super light and fluffy, swirled w/ cinnamon and a touch of coconut sugar.

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Stacks on stacks on stacks of fluffy goodness.

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Plus, there is toasted coconut involved.

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That should be reason enough.

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Dear Saturday, please come soon.

Cinnamon Coconut Sugar Pancakes
Author: 
Recipe type: Breakfast, Pancakes
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-13
 
Light and fluffy pancakes swirled w/ cinnamon and a touch of coconut sugar. Top with toasted coconut for the ultimate breakfast. Gluten-free, paleo, and refined sugar-free.
Ingredients
  • ½ c. coconut flour
  • 1 t. baking powder
  • ½ t. salt
  • 2 t. ground cinnamon
  • 2 t. pure Mexican vanilla extract
  • 1 c. unsweetened, coconut milk (not from a can, from a carton)
  • 1 c. liquid egg whites (or 4 eggs)
  • 3 t. granulated coconut sugar
  • ¼ c. unsweetened, flaky coconut, toasted
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Spread the coconut evenly over the baking sheet. Toast for 2 minutes, stir, then toast for another 2 minutes until lightly golden brown. Set aside to cool.
  3. Heat a large non-stick skillet over medium heat. Grease with cooking spray.
  4. In a large mixing bowl, combine the coconut flour, baking powder, salt, and cinnamon.
  5. Whisk in the vanilla, coconut milk, egg whites, and coconut sugar until smooth.
  6. Let the batter sit for about 1 minute to thicken.
  7. Drop the batter by rounded tablespoons into the skillet.
  8. Cook the pancakes for 2-3 minutes on one side, then flip and cook for an additional 2-3 minutes on the other side.
  9. Transfer to a plate to cool and repeat with the remaining batter.
  10. Top with toasted coconut and extra coconut sugar.

Nutritional Facts (1/13th of recipe, per pancake): Calories: 53, Total Fat: 1.5g, Sodium: 186.6mg, Potassium: 35.1mg, Total Carb: 5.6g, Dietary Fiber: 3.5g, Sugars: 1.7g, Protein: 3.8g

MANGIA!!!

Berry Blue.

Y’all…summer totally feels like one big weekend.

You know…those weekends where you wake up at 10 o’clock and eat a hearty breakfast…with piles of crispy bacon, frittata’s as big as your head, and pancakes…stacks and stacks of pancakes.

I love me some pancakes, but sometimes I’m in a pinch for time.

When I say i’m in a pinch for time, really, I mean I am too lazy to stand over the stove and flip those little cakes over one, by one.

30 pancakes is just too many flips. Like 60 too many flips.

Ain’t nobody got time for that (if you watch Duck Dynasty…you know who that famous quote is from).

Speaking of flips.

I was walking into Hobby Lobby w/ my momma yesterday and my flip flop came apart.

I’m not even joking…the attachment from the toe to the sandal ripped in half.

It’s okay, ya’ll…Hobby Lobby had my back…$1.99 flip-flops, anyone?

Back to pancakes.

No time.

To lazy.

Solution:

Pancake muffins.

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When baby seester was a little girl, she was obsessed with all things blueberry.

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Especially blueberry muffins and pancakes.

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We lived in Massachusetts for a while when we were little because of my dad’s job.

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I’m pretty sure it was cold there…all I remember was snow 😉

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I just remember waking up in the wee a.m. hours and seeing my baby seester (who was, mind you, about two years old), sitting on top of our kitchen counter, shoveling mini blueberry muffins into her mouth.

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For such a tiny little gal, she could put away a boat load of blueberry muffins.

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Then we got chicken pox, I cut my toe with a razor in the shower, we watched the Wizard of Oz

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and the rest is history.

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But seriously y’all…these muffins are super light and fluffy, like a pancake,

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with a warm vanilla/blueberry smash bang flavor combo.

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Plus, they are disguised as muffins.

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Which not only makes them hand-held, but super cute, too!

4.0 from 2 reviews
Blueberry Vanilla Pancake Muffins
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
 
Light and fluffy blueberry vanilla pancakes in muffin form topped w/ a sweet maple coconut glaze. Gluten-free, paleo, and refined sugar-free.
Ingredients
  • For the pancake muffins:
  • 1 c. unsweetened, vanilla almond milk
  • 1 c. liquid egg whites (or 4 large eggs)
  • 2 t. pure Mexican vanilla extract
  • 2 T. granulated stevia
  • ½ c. coconut flour
  • ½ t. salt
  • 1 t. baking powder
  • 1 c. fresh blueberries
  • For the coconut maple glaze:
  • ¼ c. slightly melted coconut butter
  • 2-3 T. unsweetened, vanilla almond milk
  • 1 t. pure maple syrup
Instructions
  1. Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
  2. In a large mixing bowl, whisk together the almond milk, egg whites, vanilla, and stevia.
  3. Stir in the coconut flour, salt, and baking powder.
  4. Fold in the blueberries.
  5. Pour the batter by rounded tablespoons into each muffin cup.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center of each pancake muffin comes out clean.
  7. Let the muffins cool completely.
  8. For the glaze, whisk all of the ingredients together until smooth. Glaze each cooled muffin and devour!

Nutritional Facts (per muffin 1/15th of recipe w/out glaze): Total Calories: 28, Total Fat: 1g, Total Carb: 4g, Total Protein: 1g, Sodium: 25mg, Sugars: 1g

MANGIA!!!